{"id":380,"date":"2024-04-25T19:42:31","date_gmt":"2024-04-25T19:42:31","guid":{"rendered":"http:\/\/theknobblyplate.co.uk\/?p=380"},"modified":"2024-04-25T19:42:31","modified_gmt":"2024-04-25T19:42:31","slug":"lentil-and-chickpea-dhal","status":"publish","type":"post","link":"https:\/\/theknobblyplate.co.uk\/?p=380","title":{"rendered":"Lentil and Chickpea Dhal"},"content":{"rendered":"<p><a href=\"https:\/\/theknobblyplate.co.uk\/wp-content\/uploads\/2024\/04\/Lentil-Dhal.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-381\" src=\"https:\/\/theknobblyplate.co.uk\/wp-content\/uploads\/2024\/04\/Lentil-Dhal-1024x1024.jpg\" alt=\"\" width=\"1024\" height=\"1024\" srcset=\"https:\/\/theknobblyplate.co.uk\/wp-content\/uploads\/2024\/04\/Lentil-Dhal-1024x1024.jpg 1024w, https:\/\/theknobblyplate.co.uk\/wp-content\/uploads\/2024\/04\/Lentil-Dhal-300x300.jpg 300w, https:\/\/theknobblyplate.co.uk\/wp-content\/uploads\/2024\/04\/Lentil-Dhal-150x150.jpg 150w, https:\/\/theknobblyplate.co.uk\/wp-content\/uploads\/2024\/04\/Lentil-Dhal-768x768.jpg 768w, https:\/\/theknobblyplate.co.uk\/wp-content\/uploads\/2024\/04\/Lentil-Dhal-320x321.jpg 320w, https:\/\/theknobblyplate.co.uk\/wp-content\/uploads\/2024\/04\/Lentil-Dhal.jpg 1127w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<p>Whilst on holiday to the island of Hakuraa Huraa, part of the Maldives, I was served a chickpea and Lentil Dhal for lunch and it was delicious. I loved it so much I ordered it a few times over my stay on the island. I asked if I could have the recipe from the chef and he very kindly wrote it all out for me on a piece of paper. I love holidaying in the Maldives, because of it&#8217;s closeness to India the food is very heavily influenced by what that continent has to offer in the way of vegetarian and vegan cuisine<\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/theknobblyplate.co.uk\/wp-content\/uploads\/2024\/04\/Lentil-Dhal-1024x1024.jpg\" \/>\n<div class=\"item ERName\">Lentil and Chickpea Dhal<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">vegan<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Tony Tomlinson<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT24H\">24 hours<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT24H30M\">24 hours 30 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">250g (8oz) red lentils<\/li>\n<li class=\"ingredient\">1 tbsp vegetable oil<\/li>\n<li class=\"ingredient\">1 onion, chopped<\/li>\n<li class=\"ingredient\">1 garlic clove, crushed<\/li>\n<li class=\"ingredient\">45ml (3tbsp) tikka curry paste<\/li>\n<li class=\"ingredient\">400g tin chickpeas, drained and rinsed<\/li>\n<li class=\"ingredient\">1 x 400g tin reduced fat coconut milk<\/li>\n<li class=\"ingredient\">200g spinach<\/li>\n<li class=\"ingredient\">1 lemon, juiced<\/li>\n<li class=\"ingredient\">To serve<\/li>\n<li class=\"ingredient\">2 x packs plain naan<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Rinse and drain the lentils.<\/li>\n<li class=\"instruction\">Heat the oil in a large pan and fry the onion and garlic for a minute over a high heat. Stir in 3 tbsp curry paste and sizzle for another minute, then add the rinsed lentils and 1 tin chickpeas.<\/li>\n<li class=\"instruction\">Pour in the coconut milk, then fill the tin with water and add that, too.<\/li>\n<li class=\"instruction\">Bring to the boil and cook for about 30 minutes until the lentils are just done.<\/li>\n<li class=\"instruction\">Stir in the spinach to wilt, season and add the lemon juice. Serve with plain naan.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>So where do dhals&#8217;s come from&#8230;Apparently, the first mention of this dal is made in the Mahabharata \u2014 while hiding out as a cook in King Virat&#8217;s kitchen, Bhim created the first panchratna dal by slow-cooking the mix of five dals in an earthen pot and garnishing it with a generous dollop of ghee.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Whilst on holiday to the island of Hakuraa Huraa, part of the Maldives, I was served a chickpea and Lentil Dhal for lunch and it was delicious. I loved it so much I ordered it a few times over my stay on the island. I asked if I could have the recipe from the chef&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/theknobblyplate.co.uk\/?p=380\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[40,165,128,1,163,116,164],"tags":[167,166,168,169,170,114,60],"class_list":{"0":"post-380","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-main-course","7":"category-pulses","8":"category-spices","9":"category-uncategorized","10":"category-vegan","11":"category-vegetables","12":"category-vegetarian","13":"tag-curry","14":"tag-dhal","15":"tag-indian","16":"tag-pulses","17":"tag-tropical","18":"tag-vegan","19":"tag-vegetarian","20":"course-vegan","21":"cuisine-indian","22":"entry"},"_links":{"self":[{"href":"https:\/\/theknobblyplate.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/380","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/theknobblyplate.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theknobblyplate.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theknobblyplate.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/theknobblyplate.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=380"}],"version-history":[{"count":1,"href":"https:\/\/theknobblyplate.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/380\/revisions"}],"predecessor-version":[{"id":382,"href":"https:\/\/theknobblyplate.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/380\/revisions\/382"}],"wp:attachment":[{"href":"https:\/\/theknobblyplate.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theknobblyplate.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theknobblyplate.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}